Description
This creamy chicken curry noodles recipe is a quick and flavorful dish that combines tender chicken thigh strips with vibrant vegetables, aromatic curry paste, and rich coconut milk. Tossed with rice vermicelli noodles and finished with fresh herbs, crushed peanuts, and lime, it’s a delightful fusion of textures and tropical flavors, perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Sauce
- 3 chicken thigh fillets, cut into thick strips
- 2 tablespoons cooking oil
- 2 tablespoons curry paste (red or yellow)
- 400ml canned light coconut milk
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper, to taste
Vegetables
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
Noodles and Garnishes
- 250g rice vermicelli noodles
- 2 tablespoons crushed peanuts
- 2 green onions, finely sliced
- Handful of fresh coriander (cilantro) leaves (optional)
- Fresh lime wedges
Instructions
- Prepare Noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes until they are slightly firm to the bite (al dente). Drain the noodles thoroughly and set them aside while you prepare the other ingredients.
- Cook Chicken: Heat the cooking oil in a wok or large frying pan over high heat. Season the chicken strips with sea salt and freshly ground black pepper. Add the chicken to the hot pan and cook for 4-5 minutes, stirring occasionally, until the pieces turn golden brown and are nearly cooked through. Stir in the curry paste and cook for an additional minute, thoroughly coating the chicken in the flavorful paste.
- Stir-fry Vegetables: Add the baby corn, red bell pepper strips, and broccolini pieces to the pan. Stir-fry these vegetables for about 4 minutes or until they begin to soften but still retain some crunch and vibrant color.
- Add Sauce and Noodles: Pour the canned light coconut milk into the pan and bring the mixture to a gentle boil. Then add the soaked and drained noodles, along with the sesame oil. Toss everything together carefully to ensure the noodles are fully coated with the creamy curry sauce. Allow the noodles to sit for 1 minute in the pan so they can absorb some of the sauce for added flavor.
- Serve: Divide the creamy chicken curry noodles evenly between serving bowls. Garnish each portion with crushed peanuts, sliced green onions, fresh coriander leaves if using, and finish with a squeeze of fresh lime for a bright, tangy contrast. Serve immediately while warm and enjoy!
Notes
- You can substitute chicken thigh fillets with chicken breast if you prefer leaner meat, though thighs provide more juiciness and flavor.
- Choose red or yellow curry paste depending on your preferred spice level and flavor profile.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of coconut milk if desired.
- The soaking time for vermicelli noodles is crucial to avoid overcooking; they will cook further when mixed with the hot sauce.
- Adjust the amount of curry paste and coconut milk to suit your taste for creaminess and spice.
- Fresh lime juice adds a wonderful brightness—don’t skip this garnish.
